Beverage preparation device

ABSTRACT

The invention concerns a beverage preparation device (10), said device comprising :a chamber (1) for receiving and agitating a liquid, said chamber comprising an opened top (11), an opened bottom (12) and a lateral side wall (13),said chamber presenting the shape of a solid of revolution, the axis of revolution (XX′) being oriented between the top and the bottom of the chamber,a rotating unit (2) for spinning the chamber (1) around its axis of revolution (XX′), andwherein the chamber presents a shape such that when the chamber is spinning, liquid present in the chamber forms a ring of liquid along the lateral side wall (13) of the chamber above the opened bottom (12).

CROSS REFERENCE TO RELATED APPLICATIONS

The present application is a divisional of U.S. patent application Ser.No. 16/301,575 filed Nov. 14, 2018, which is a National Stage ofInternational Application No. PCT/EP2017/060311 filed May 1, 2017, whichclaims priority to European Patent Application No. 16169857.6 filed May17, 2016, the entire contents of which are incorporated herein byreference.

FIELD OF THE INVENTION

The present invention relates to beverage preparation devices preparingbeverages in a chamber wherein the beverage is agitated.

BACKGROUND OF THE INVENTION

Many beverages like espresso and other coffee beverages, milk beverages,chocolate beverages are prepared by mixing a beverage soluble powderwith a diluent. Other devices are simply used to texturize, generallyfroth, an existing beverage, for example frothing fresh milk to use itin combination with another beverage component like coffee.

Various mixing and frothing devices are known for speedier preparationof such beverages by mixing the beverage soluble powder with thediluent, such as water, or agitating a liquid like milk.

Some devices comprise a whipping chamber in which the soluble componentand the diluent are fed and mixed by a whipper. The beverage is thenevacuated into a receptacle for drinking. The inconvenient of whippingchambers is the maintenance. The regular cleaning of the chamberrequires the dismounting of the chamber, the dismounting of the whipperfrom the motor shaft, the dismounting of the gasket that guaranteessealing around the shaft. The operation can be long and fastidious.

Other devices use a magnetic drive to avoid the use of a gasket, butonly a limited torque 25 can be transmitted to the whipper.Consequently, depending on the beverage, the dissolution or frothing maynot be sufficiently efficient.

Other devices comprise diluent jets that hit a beverage component dosedwithin a cup or chamber and that provide mixing, dissolving and/orfrothing. The inconvenient of these devices is that the mechanicalenergy created by the jet on the beverage is limited by the volume ofthe beverage itself. Once all the volume of diluent has been dispensedby the jet it is not possible to agitate the beverage any longer.Accordingly the dissolution or frothing may not be sufficientlyefficient.

In US 2003/007061 it has been proposed to solve the cleaning issue ofknown whipping chambers by implementing a rotary mixing chamber spinningaround a vertical axis. Due to the rotation of the chamber itself, theproblem of dismounting and cleaning the chamber is improved because thechamber is simply attached to a rotor in a releasable manner;consequently enabling easy removal. Yet, blades are attached fixedlyinside the rotating chamber and rotate with the chamber.

Consequently, although the chamber is easy to dismantle from the rotor,the cleaning of the interior part of the chamber remains very difficult.

As for beverage preparation, during rotation, these blades move thebeverage ingredients together toward the center of the chamber formixing. Accordingly beverage ingredients falling from the top of thechamber are mixed together while they pass through the mixing blades andthen are dispensed through the chamber bottom outlet, while the chamberis still rotating.

While this prior art solves the problem of dismounting the chamber formthe device, this mixing chamber does not enable a good control of themixing of the ingredients. Yet mixing needs to be adapted depending onthe nature of the beverage ingredients introduced in the chamber and onthe desired attributes of the resulting beverage. In particular thisrotating chamber of the prior art does not enable the control of themixing time within the chamber.

Since ingredients are directed to the middle of the chamber to be mixedby the blades, they are simultaneously falling through gravity andrapidly dispensed through the outlet.

Such a chamber is not adapted for ingredients that may have poordissolution properties and would require a longer contact between thebeverage powder and the diluent.

Such a chamber does not enable the preparation of small volume beveragesbecause it does not enable a sufficient contact between the small volumeof diluent and the powder. Such a chamber does not enable a gentlemixing of a powder and a diluent because if the mixing chamber does notrotate sufficiently high the powder and the diluent directly fall to thechamber outlet. For example, this chamber does not enable the productionof a black coffee without froth. Consequently this chamber does notenable the production of various different beverages with or withoutfroth.

An object of the invention is to address at least some of the drawbacksof the prior art beverage preparation devices or at least to provide analternative thereto.

An object of the present invention is to provide a beverage preparationdevice enabling the preparation of a variety of different beverageswhatever the volume of the liquid used for the beverage preparation.

It would be advantageous to provide a device that is easy to dismantleand to clean once dismantled.

It would be advantageous to provide a device that enables a fine tuningof the mixing parameters in terms of diluent volume, mixing time length,mixing or not, shape of the blade.

SUMMARY OF THE INVENTION

In a first aspect of the invention, there is provided a beveragepreparation device, said device comprising:

-   a chamber for receiving and containing a liquid,-   said chamber comprising an opened top, an opened bottom and a    lateral side wall,-   said chamber presenting the shape of a solid of revolution, the axis    of revolution extending between the top and the bottom of the    chamber,-   a rotation unit for spinning the chamber around its axis of    revolution, and-   wherein the chamber presents a shape such that when the chamber is    spinning, liquid present in the chamber forms a ring of liquid along    the lateral side wall of the chamber above the bottom.

The beverage preparation device is configured for preparing a beverageby introduction of at least a liquid in a chamber and by agitation ofthe liquid in the chamber.

The preparation can consist in mixing a beverage component with theliquid in order to form a beverage liquid. This beverage component ispreferably a soluble beverage ingredient (a soluble beverage powder or abeverage concentrate). The liquid is preferably water. The chamberenables the contact of the at least one beverage ingredient and theliquid and as a result a beverage is prepared.

The preparation can consist in agitating an existing beverage in thechamber in order to incorporate air in the beverage and as a result thebeverage is frothed. For example milk can be introduced in the device tobe frothed.

The beverage preparation device comprises an agitating chamber, saidchamber comprising an opened top, an opened bottom and a lateral sidewall extending in between. Accordingly the chamber is opened toatmosphere. The opened top enables the introduction of beveragecomponents by gravity fall. Preferably it is sufficiently large toenable the introduction of powder ingredients there through.

The opened bottom enables the dispensing of prepared beverage by gravityfall. Usually the chamber is deprived of valve at its bottom.

The chamber presents the shape of a solid of revolution, the axis ofrevolution extending between the top and the bottom of the chamber.

The beverage preparation device comprises a rotating unit configured forspinning the chamber around its axis of revolution.

The shape of the chamber is defined such that when the chamber isspinning, liquid present in the chamber forms a ring of liquid along thelateral side wall of the chamber above the bottom.

Due to the spinning, centrifugal force exerts on the liquid that ispresent in the chamber. Liquid is thrown to the lateral wall of thechamber and spreads on the surface of the lateral wall above the openedbottom. The lateral wall is designed so that the liquid spinning withthe chamber takes the shape of ring.

Accordingly, while the chamber is spinning, no liquid is dispensedthrough the bottom and the preparation of the beverage can be as long asdesired, at least as long as necessary to get the attributes of thefinal beverage e.g. full dissolution or required frothing as will beexplained further. Advantageously no dripping is observed duringspinning though the chamber is opened at the bottom.

Besides the shape of the chamber enables the concentration of all thebeverage component(s) in a particular area of the chamber, that is thevolume of the ring. The concentration of liquid and beverage solubleingredients in this volume increases contact between them and improvesdissolution.

According to the preferred embodiment, the chamber presents a shape suchthat, in a vertical cross section of the chamber:

-   the largest diameter of the chamber is between the top and the    bottom of the chamber, and-   the diameter decreases from said largest diameter to the diameter at    the top, and-   the diameter decreases from said largest diameter to the diameter at    the bottom.

Preferably the chamber presents essentially the shape of a top.

Consequently, while the chamber is spinning, the spinning liquid remainsaround the area of the chamber presenting the highest diameter, andaccordingly the interaction between liquid and the beverageingredient(s) is improved.

Accordingly as long as the chamber spins, the liquid does not flow fromthe opened bottom. The mixing or agitating time is directly controlledby the time for spinning and it is possible to get a long time of mixingwith a small volume of liquid until the required dissolution andbeverage properties are reached.

Due to the decrease of diameter from the area of largest diameter to thebottom, the bottom part of the chamber presents an inclined slopeenabling the dispensing of the beverage in direction to and through theopened bottom when the spinning of the chamber is stopped. There is noneed to have and actuate a valve.

Due to the decrease of diameter from the area of largest diameter to thetop, a ring of liquid forms along the lateral wall of the chamber.

Preferably the largest diameter extends along a portion of the lateralwall that is essentially parallel to the axis of revolution of thechamber. This portion can be straight or partially or fully rounded(like a doughnut shape).

Generally the chamber is designed so that the ratio of its internallargest diameter to its internal height is comprised between 1 and 5.With such designs, the spinning chamber is able to provide an increasedtangential speed for the liquid in the portion with the largestdiameter. Accordingly, when a static mixer is introduced in the spinningchamber, the difference of relative velocities between the mixer and theliquid—and respectively the shear stress applied on the liquid—areincreased.

Generally the chamber presents a shape and the chamber is positionedinside the beverage preparation device so that the lower part of thelateral side wall—that is the part decreasing from said largest diameterto the diameter at the bottom in the above describedconfiguration—presents a slope sufficient for enabling full evacuationof liquid, and optionally foam, when chamber stops spinning.

Preferably, once positioned in the beverage preparation device, thelower part of the lateral side wall of the chamber presents a slope ofat least 5° with horizontal.

According to one first embodiment, the chamber can be positioned insidethe beverage preparation device so that the axis of revolution (XX′)extending between the top and the bottom of the chamber is orientedessentially vertically.

According to one second embodiment, the chamber can be positioned insidethe beverage preparation device so that the axis of revolution (XX′)extending between the top and the bottom of the chamber is inclined offthe vertical.

The degree of inclination of the axis of revolution of the chamber canbe variable and depends essentially on the design of the chamber.Generally this degree of inclination is indifferent as long as the lowerpart of the lateral side wall presents a slope sufficient for enablingfull evacuation of liquid, and optionally foam, when chamber stopsspinning, that is presents a slope of at least 5° with horizontal.

Generally the internal surface of the wall of the chamber is smooth anddeprived of any embossed or raised design. Accordingly the liquid in thechamber spins with the chamber.

In a less preferred embodiment, the internal surface of the wall of thechamber can comprise raised designs, such as blades, for increasingagitation of the liquid within the chamber.

Preferably the chamber comprises a liquid deflector designed fordiverting liquid introduced in the chamber through the opened top awayfrom the opened bottom.

Accordingly this liquid deflector avoids that liquid passes directlyfrom the top to the opened bottom of the chamber without being spun inthe chamber.

According to one embodiment, the deflector can be present the shape of acone centred above the opened bottom with the top oriented upwardly.

Preferably the liquid deflector is designed for diverting liquid fallingthrough the opened top of the chamber to the lateral wall of thechamber. Accordingly when liquid is falling through the top and thechamber is spinning, liquid is diverted to the spinning lateral wall andis put in rotation therefrom.

Preferably the liquid deflector is designed for not retaining liquidsliding along the lateral wall of the chamber to the bottom. Accordinglywhen the chamber stops spinning, liquid falls to the opened bottom alongthe lateral wall without being retained by the deflector.

According to one embodiment, the deflector is designed for throwingliquid in direction of the upper part of the lateral wall of thechamber. Accordingly at the end of a beverage preparation, water can bethrown to the deflector while the chamber is slowly spinning and acurtain of water is able to rinse the lateral walls of the chamber. Sucha rinsing is efficient since all the internal surface of the chamber canbe rinsed without using an important amount of liquid.

Preferably the beverage preparation device comprises a liquid supply forsupplying liquid in the chamber through the opened bottom of the chamberand said device is configured for orienting liquid offset from theopened bottom of the chamber.

Accordingly there is less risk that liquid passes directly through thetop of the chamber to the opened bottom without being spun in thechamber.

According to one embodiment, the beverage preparation device comprises astatic mixer, said static mixer being positioned in the internal volumeof the chamber and being positioned relatively to the chamber so that itis crossed by liquid when liquid spins with the chamber.

Contrary to the chamber that is able to be spun, the static mixer isimmobile. Accordingly, the rotation of the chamber creates a differenceof speeds between the chamber and the mixer, and consequently betweenthe liquid and the mixer.

The static mixer enables a better mixing of the components introduced inthe chamber and optionally the frothing of the components. The mixingeffect is obtained as soon as the liquid and the other beveragecomponent(s) spin with the chamber. The frothing effect is obtained whenthe liquid spins at a sufficient speed.

Preferably the static mixer is designed and/or positioned in the mixingchamber so as to be partially inside the ring of spinning liquid andpartially outside said ring. Due to this position the interface ofspinning liquid with air is destabilized and air is introduced in liquidwith a final frothing effect if the speed is sufficient. This speedvaries with the nature of the components introduced in the chamber, theshape of the chamber, the shape of the static mixer. Generally thestatic mixer is sufficiently large so as to obtain this effect forwhatever volume of liquid introduced in the chamber.

Preferably the static mixer is attached to a fixed part of the deviceand is retained immobile in the chamber by means of an arm extendingthrough the opened bottom or the opened top. The arm is attached to afixed part of the machine. Preferably the arm extends through the openedbottom.

Preferably the static mixer is removable from the machine. The staticmixer can be attached to the machine by removable means like clips ormagnets so that it can be easily manually removed or attached,preferably without the need of any tool.

When the static mixer is removed:

-   it is easy to properly clean it.-   it is possible to prepare beverages without froth even if the    chamber spins at a high speed.

It is also possible to design different static mixers depending on thevolume of the beverage to be prepared, the desired size of the bubbles,the desired thickness of the foam and/or the nature of the beverage.

The chamber and the static mixer can be designed for beveragescomprising big non soluble ingredients like croutons; in particular thebottom of the chamber can be large enough to enable the dispensing ofthese ingredients.

The static mixer can be present any shape enabling mixing and/orfrothing. According to one embodiment it can be a spring.

Since it is the liquid which spins and it is the mixer which remainsimmobile, there is no need to have multiple mixers, e.g. multipleblades, or a mixer extending on a long portion of the chamber. Thestatic mixer can be a small device. It is not expensive to produce. Itremains easy to clean.

According to a particular embodiment, the static mixer can be configuredfor heating the liquid in the chamber. The static mixer can be supportedby an arm, said arm being configured for transferring heat from a heaterto the static mixer.

According to one mode, the heater can be positioned externally to thearm and the arm can comprise at least one heat conductive member toconduct heat from the heater through the arm to the static mixer.

According to another mode, the heater can be positioned inside the arm.Then the arm presents an electrical connection with an energy supplyinside the beverage preparation device.

The heater can be a resistor or any other equivalent known heater.

In a less preferred embodiment where the internal surface of the wall ofthe chamber comprises raised designs, the combination of this raiseddesigns with a static mixer strongly increases the agitation of theliquid that becomes sheared between the mixer and the designs.

Preferably the top of the chamber comprises a lip extending downwardlyfrom the edge of the opened top. The lip extends from the opened topdownwardly inside the internal volume of the chamber. This lip enablesthe design of a large opened top while avoiding that spinning liquidoverflows through the top opening. When the chamber presents a rathersmall height (or a rather high ratio of its internal largest diameter toits internal height), depending on the volume of liquid introduced inthe chamber, the thickness of the ring of liquid spinning in the chambercan become important and the lip avoids liquid overflow.

In the beverage preparation device the rotating unit for spinning thechamber around its axis of revolution can comprise a rotating motorcooperating with the chamber by mechanical means like at least gear(s)or a pulley, or electromagnetic induction means, or any other means forrotating a device directly or indirectly.

By indirectly it is meant that the spinning chamber is not directlydriven into rotation by the rotation unit: the chamber can be hold by anintermediate device, this device being rotated by the rotation unit.

Preferably the chamber is hold by a support, said support being rotatedby the rotation unit. The chamber can be simply put on the supportwithout any fixing device. Accordingly the chamber is easily removableand dismountable from the support. In particular there is no need toguarantee any tightness through a seal. Maintenance and replacement isvery easy.

In particular, the operator can design the beverage preparation devicelike he/she wants. Preferably the assembly of the chamber, the supportand the rotation unit can be hold on a drawer so that the operator candraw the drawer and raise up the chamber from the support withouthitting other elements of the device positioned above the chamber in itsoperation status.

According to one embodiment the beverage preparation device can comprisea heater for heating the liquid within the chamber. The heating can beapplied to any surface in contact with the liquid such as the chamber,the static mixer or a heating member introduced through the opened topor the opened bottom of the chamber.

According to one variant the chamber can be made of a ferromagneticmaterial and the device can comprise a heat inductor for heating thechamber.

Alternatively the chamber can be heated by resistive heating, infra-redheating, micro-wave heating, ultrasonic heating or any other means forheating a chamber.

Depending on the nature of the beverage prepared in the chamber, thechamber can comprise a dispensing tube for dispensing the beverage andthe tube comprises a device designed for breaking the spinning movementof the beverage during dispensing. This device is particularly used fora beverage with low density like coffee.

This device can be a cross extending at least partially through thetube.

For other type of thicker beverages or for beverages comprising solidpieces like bread in soups, the presence of a dispensing tube may not benecessary. The chamber presents the advantage of allowing a largeopening at the bottom (since the chamber keeps the beverage in thechamber as long as the chamber spins).

According to one embodiment, the beverage preparation device cancomprise several chambers such as describe above.

According to one mode, the chambers can be identical. Consequentlyseveral beverages can be prepared simultaneously. Such a beveragepreparation device is particularly helpful in the out-of-home areabecause the operator can serve several customers rapidly.

According to another mode, the chambers can differ by at least theirinternal shapes and/or their internal volumes and/or optionally by thepresence of at least one static mixer. Consequently the beveragepreparation device enable the preparation of various different beverageswith chamber fully configured for each type of beverage. For example thebeverage preparation device can comprise:

-   a chamber with a big internal volume and a static—and optionally    heating—mixer for frothing milk, and-   a chamber with a smaller internal volume for preparing coffee.

Each chamber is specifically designed for the best preparation of foamedmilk and of coffee and an operator can switch from one preparation tothe other without replacing one chamber by another one inside thebeverage preparation device.

Generally the beverage preparation device with several chamberscomprises several rotating units, each of them being configured forspinning one dedicated chamber. Such a device presents the advantage ofenabling sequential preparation of different beverages; these beveragescan be further mixed together in the same drinking cup. Such a devicepresents also the advantage of enabling the precise control of speed andspinning time for each chamber; each beverage is prepared in optimalconditions.

According to a particular embodiment, the beverage preparation devicecomprises several chambers and one rotating unit for spinning saidchambers simultaneously. The beverage preparation device is lessexpensive. Such an embodiment is useful when the device comprisesidentical chambers configured for preparing identical beveragessimultaneously. Additionally such an embodiment is useful to shorten thepreparation time of a final beverage made of two beverages like acappuccino or a latte macchiato. Milk can be frothed while the coffee isprepared and both can be simultaneously dispensed in the drinking cupwhen the common rotating unit stops.

According to one embodiment, the beverage preparation device cancomprise at least two chambers, one chamber being positioned above theother chamber so that the beverage prepared in the upper chamber isdispensed in the lower chamber. In such an embodiment the upper chambercan be dedicated to the simple reconstitution of a beverage from asoluble beverage powder and the lower chamber can be dedicated to thefrothing of this reconstituted beverage with optionally anothercomponent. This second component can be introduced in the lower chamberfrom a component supply or manually or can even be a reconstitutedbeverage prepared in a second upper chamber.

According to a second aspect, there is provided a method for preparing abeverage with a beverage preparation device such as described abovecomprising the steps of:

-   a) spinning the chamber, then-   b) introducing at least one beverage component including at least    one liquid in the spinning chamber, then-   c) keeping spinning the chamber until the beverage is prepared, then-   d) stopping the spinning and enabling the dispensing of the beverage    through the opened bottom of the chamber.

The method can comprise a last rinsing step wherein water is introducedin the chamber while the chamber is spinning.

Generally the beverage components are at least a beverage liquid andoptionally a soluble beverage ingredient.

At least one beverage liquid is introduced as a beverage component. Thisliquid is preferably milk or water. Milk can be introduced alone whereaswater is introduced as a diluent with at least one additional solublebeverage component.

Soluble beverage ingredients can be liquid concentrates, like coffee,tea or milk concentrates, or syrups. They can be introduced in additionto water or milk.

Soluble beverage ingredients can be powder concentrates, like instantsoluble coffee, instant soluble tea, chocolate powders 3-in-1 powders,soup powder can be introduced in addition to water or milk.

The different components can be introduced simultaneously or separately.They must be introduced while the chamber is spinning otherwise theywould flow directly through the opened bottom.

According to one embodiment, only milk is introduced in the chamber. Themethod enables the frothing of milk. In that method the chambercomprises a static mixer to froth milk.

Preferably the milk is heated in the chamber while it is spun.

According to another embodiment, at least one liquid and at least onesoluble beverage ingredient are introduced in the chamber so that the atleast one soluble beverage ingredient dissolves in the liquid.

The method can also implement the subsequent preparation of beverageaccording to the two above embodiments. For example a cappuccino can beprepared by frothing milk according to the first embodiment, and then bypreparing coffee from soluble coffee and water according to the secondembodiment.

During beverage preparation, the speed of rotation of the chamber candepend at least on the size and shape of the chamber, the nature of theliquid introduced in the chamber, the properties desired for the finalbeverage, the heating, the shape of the static mixer.

For example the speed can vary between 60 rpm during rinsing step and6000 rpm during frothing.

Usually the temperature of the beverage or liquid introduced in thechamber can be adjusted before their introduction in the chamber. Anyknown technics for heating can be implemented.

According to one embodiment, a first part of the final beverage isproduced by implementing steps a) to d), and a second part of the finalbeverage is produced by implementing steps a) to d) again, and

the rotational speed ω₁ of the chamber during steps b) and c) forproducing the first part of the final beverage differs from therotational speed ω₂ of the chamber during steps b) and c) for producingthe second part of the final beverage, and

one rotational speed ω₁, or ω₂ respectively, is set for enabling theproduction of froth and the other rotational speed ω₂, or ω₁respectively, is set for avoiding the production of froth.

This embodiment is preferably implemented for preparing a coffee withcrema. The first steps a) to d) enable the preparation of the crema,whereas the second steps a) to d) enable the preparation of blackcoffee, or alternatively the first steps a) to d) enable the preparationof black coffee, whereas the second steps a) to d) enable thepreparation of the crema.

Preferably the volumes of the first part of the final beverage and ofthe second part of the final beverage are different, the volume of thepart produced at the highest rotational speed being smallest than thevolume of the other part. In case of preparation of coffee with crema,it means that the volume of the part with crema is smaller than theother volume of the part of black coffee.

Preferably the spinning times of the first part of the final beverageand of the second part of the final beverage are different, the spinningtime of the part produced at the highest rotational speed being longerthan the spinning time of the other part. In case of preparation ofcoffee with crema, it means that the spinning time of the part withcrema is longer than the other spinning time of the part of blackcoffee.

The black coffee presents the advantage of evacuating any remainingbubbles produced previously from the chamber. The final rinsing step canbe shortened.

It has also been observed that the in-cup aroma of the expresso coffeeis improved compared to one prepared in one shot. Actually it has beenobserved that reducing shear stress and spinning time on the coffeeprovides a better in-cup aroma. Accordingly, in the implementation ofsteps a) to d) at lower speed and shortest spinning time, aromas arepreserved.

According to one embodiment, the method is implemented with a beveragepreparation device, said device comprising several chambers and onerotating unit for spinning said chambers simultaneously, and said devicecomprising two chambers, one of the chambers comprising a static mixerand the other chamber being deprived of static mixer, and this methodcomprises the steps of introducing the same beverage component,preferably soluble coffee, in both chambers.

Such a method is particularly adapted for the preparation of coffee withcrema. Although the two chambers of the device are configured forspinning at the same rotational speed, one is deprived of static mixer.Accordingly, the chamber deprived of static mixer enables thepreparation of black coffee under low shearing stress and the otherchamber comprising a static mixer enables the preparation of crema underhigh shearing stress.

The method presents the advantage of preparing simultaneously both partsof the same beverage and dispensing the final beverage rapidly.

The beverage component can be introduced at different times in each oneof the chambers.

Preferably the volume of the black coffee is greater than the volume ofthe crema.

In the present application the terms “internal”, “bottom”, “top”,“upper”, “lower”, “upwardly” and “lateral” are used to describe therelational positioning of features of the invention.

These terms should be understood to refer to the chamber(s) in its/theirnormal orientation when positioned in a beverage preparation dispenserfor the production of a beverage as shown in FIG. 1 or 13.

The above aspects of the invention may be combined in any suitablecombination. Moreover, various features herein may be combined with oneor more of the above aspects to provide combinations other than thosespecifically illustrated and described. Further objects and advantageousfeatures of the invention will be apparent from the claims, from thedetailed description, and annexed drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

The characteristics and advantages of the invention will be betterunderstood in relation to the following figures:

FIG. 1 is a schematic drawing of a beverage preparation device accordingto the invention,

FIG. 2 illustrates a chamber of the beverage preparation device,

FIG. 3 is a vertical cross section of a schematic drawing of the chamberused in the beverage preparation device according to the invention,

FIG. 4, 4 a, 4 b are variants of the chamber of FIG. 3,

FIG. 5 is a vertical cross section of the chamber of FIG. 2 whilespinning,

FIGS. 6a and 6b are perspective views of a static mixer arm,

FIG. 7 is a top view a chamber,

FIG. 8 illustrates the rotation of the chamber by gearing,

FIG. 9 is a cross section view of the chamber of FIG. 8,

FIG. 10 illustrates the method for preparing a beverage with thebeverage preparation device according to the invention,

FIGS. 11a, 11b, 12a and 12b illustrate particular chamber comprisingblades,

FIG. 13 illustrates a beverage preparation device comprising a chamberinclined off the vertical,

FIG. 14 is a vertical cross section of a schematic drawing of thechamber used in the beverage preparation device of FIG. 13,

FIG. 15 illustrates the preparation of a beverage with manualintroduction of liquid,

FIG. 16 illustrates a beverage preparation device comprising twochambers.

FIG. 17 illustrates a beverage preparation device comprising twochambers and one rotating unit.

DETAILED DESCRIPTION OF THE DRAWINGS

FIG. 1 illustrates a device for preparing a beverage in a cup 7, usuallypositioned on a drip tray.

The device comprises a liquid supply 3. The liquid supply is generallylinked to a fluid system provided in the device and supplying hot water.For that, the device generally comprises a water tank that can bereplenished with fresh water. A water pump transports water from thetank to a water heater such as a thermoblock or a cartridge type heaterand to eventually a non-return valve. The pump can be any type of pumpsuch as a piston pump, diaphragm pump or a peristaltic pump. Hot waterfrom the heater can dispensed through a simple nozzle or even a tubepositioned abode the opened top of the chamber.

Alternatively, the liquid can be introduced by the operator within thechamber (for example fresh milk)

The device comprises a beverage component supply 4. In FIG. 1, thesupply is illustrated as a tank of beverage soluble powder comprising adoser 41 at its outlet for dispensing a dose of component in the mixingchamber 1.

A controller (not illustrated) is further provided to initiate thespinning of the chamber, and the introduction of liquid and component inthe chamber upon the user actuating or being prompted to press a commandon the device.

The device comprises a chamber 1. The liquid supply is configured forsupplying liquid to the chamber 1 in which said liquid is agitated. Thedevice comprises a rotating unit for spinning the chamber along the axisXX′ of the chamber. In the embodiment of FIG. 1, this axis XX′ isoriented vertically. The rotating unit for spinning the chambercomprises a support 21 for holding the chamber and a motor 22 fordriving the rotation of the support and the spinning of the chamberaround its axis XX′, that is oriented vertically.

The chamber presents the shape of a solid of revolution, the axis ofrevolution XX′ being oriented between the top and the bottom of thechamber. FIG. 2 illustrates a specific shape of such a solid ofrevolution.

The shape is designed so that when the chamber is spinning, liquidpresent in the chamber forms a ring of liquid along the lateral sidewall of the chamber above the bottom 12 of the chamber. In FIG. 1 thechamber 1 is represented in vertical cross section to illustrate theposition of the liquid 31 in the chamber during spinning.

In an alternative embodiment no liquid supply and no beverage componentare present. The device comprises the chamber only. The consumerintroduces the liquid he/she desires to froth in the chamber.

FIG. 3 illustrates schematically the vertical cross section of a chamber1 used in the device of the present invention. The chamber 1 presentsthe shape of a solid of revolution, the axis of revolution XX′ beingoriented between the top 11 and the bottom 12 of the chamber.

The top 11 of the chamber is opened. As the top 11 is opened liquid andeventually beverage component can easily fall therethrough asillustrated in FIG. 1. A lip 111 is attached to the top 12 to avoidsplashing but is not mandatory. This lip makes possible the design of alarge opened top: it enables the introduction of the arm of a staticmixer as describes hereunder.

The bottom 12 of the chamber is opened. The chamber can comprise a tube121 downstream the opened bottom 12 to guide the beverage to the cup butit is not mandatory.

A lateral wall 13 extends between the top and the bottom. Preferably thelateral wall 13 comprises at least a vertical portion 131. This verticalportion is not mandatory. The chamber can present the shape of a top ora doughnut for example.

As illustrated in the cross section, the largest diameter D_(Max) of thechamber is between the top and the bottom of the chamber, preferablyalong the vertical portion 131

The diameter decreases from the largest diameter D_(Max) to the diameterD_(Top) at the top and the diameter decreases from the largest diameterD_(Max) to the diameter D_(Bottom) at the bottom.

With this design of the chamber, when the chamber is spinning, liquidpresent in the chamber is submitted to centrifugation force and becomesconcentrated along the lateral wall presenting the largest diameter. Asa consequence a ring of beverage 31 is created in the spinning chamber.

An important advantage of this chamber is that liquid remains in thechamber as long as the chamber spins. Accordingly it is possible to keepany volume of liquid in the chamber as long as desired. In particular itis possible to keep a small volume of liquid until it has beensufficiently agitated.

Accordingly there is no need for a valve downstream the bottom of thechamber and the device remains simple in manufacture and cost.

Preferably the chamber is designed so that the ratio of its internallargest diameter D_(Max) to its internal height h is comprised between 1and 5. With such designs, the spinning chamber is able to provide anincreased tangential speed for the liquid in the portion with thelargest diameter. Accordingly, when a static mixer is introduced in thespinning chamber, the difference of relative velocities between themixer and the liquid—and respectively the shear stress applied on theliquid—are increased.

As illustrated the internal surface of the chamber is preferably smoothand deprived of any embossed or raised design. Consequently liquidpresent in the chamber spins at about the same speed as the chamber.According to one embodiment, it is possible to avoid agitation of liquidwithin the chamber it is possible to prepare flat beverages withoutbubbles and froth.

In that case, the chamber simply enables contact between components.

The lower part 133 of the lateral side wall presents a slope sufficientfor enabling full evacuation of liquid, and in particular of foam, whenchamber stops spinning. If the chamber illustrated in FIG. 3 ispositioned in the beverage preparation machine of FIG. 1 with the axisof revolution XX′ vertically oriented, then preferably the angle αbetween the lower part 133 of the lateral side wall and horizontal is ofat least 5°.

A dispensing tube 121 is attached to the opened bottom 12. The tubeenables a proper dispensing of the beverage flowing from the openedbottom to the drinking cup.

FIG. 4 illustrates specific features of the chamber of FIG. 3.

First the chamber 1 can comprise a liquid deflector 5 designed fordiverting liquid introduced in the chamber from the opened top 11 awayfrom the opened bottom 12. Accordingly when the liquid is introducedwhile the chamber is spinning, the deflector diverts liquid in directionof the lateral wall 13 of the spinning chamber and said liquid becomestrapped by the centrifugal force; no liquid reaches the bottom and isdispensed.

In FIG. 4, the deflector 5 is a simple cone centred above the openedbottom 12 with the top of the cone oriented upwardly. The cone can besupported by a member extending through the tube 121 at the bottom. Thismember can be removed for cleaning. This member can be present a shapedesigned for stabilizing the beverage dispensed through the tubes 121 asexplained later. Other designs can be implemented as illustratedhereunder. In FIG. 4 two arrows show the movement of liquid 30 fallingfrom the top 11 of the chamber on the cone 5.

In an alternative embodiment, the chamber can be deprived of deflectorbut the liquid can be supplied in direction of the lateral wall of thechamber rather than in direction of the opened bottom. This liquid canbe supplied by a liquid nozzle 32 oriented in direction of the lateralwall. The liquid nozzle can be fixedly oriented in direction of thelateral wall as illustrated in FIG. 4a or, in a specific variantillustrated in FIG. 4b , a flexible tube 33 attached to the liquidnozzle 32 can be supported by an articulated arm 34 enabling theintroduction of the nozzle 32 through the opened top and then itsorientation away from the opened bottom.

Secondly FIG. 4 illustrates how the chamber 1 can comprise at least onestatic mixer 6, here two mixers, positioned in the internal volume ofthe chamber. These static mixers are immobile and positioned inside thechamber so that they are crossed by the liquid 31 spinning with thechamber 1. Accordingly the liquid 31 passing through the static mixers 6is frothed. These static mixers 6 are retained by an arm 61, the end ofis attached to a fixed part of the device. The device can comprise onestatic mixer 6 only as illustrated here under.

Preferably the static mixer(s) are removable for cleaning or forpreparing beverage without frothed as illustrated in FIG. 3.

Different type of mixers can be used depending on the size of the mixingchamber, the nature of the beverage to be agitated and/or the beverageto be prepared and/or the volume of beverage. The static mixer canpresent any shape that destabilizes the flow of spinning liquid alongthe lateral wall of the spinning with the chamber. For example, thestatic mixer can present the shape of a spring or a wave. The spring ispreferably positioned so that its longitudinal axis extends in a planeperpendicular to the axis XX′ and the spring essentially follows thecurve of the lateral wall 13. Similarly the wave preferably extends in aplane perpendicular to the axis XX′ and the wave essentially follows thecurve of the lateral wall 13.

Generally the chamber is designed so that it is able to receive acertain volume liquid, said volume of liquid being set between a minimumvolume and a maximum volume, in order to guarantee that when the chamberis spinning, both minimum and maximum volumes of liquid present in thechamber forms a ring of liquid along the lateral side wall 13 of thechamber. The static mixer 6 is positioned in the chamber so that it ishit by the spinning ring of liquid. for both minimum and maximum volumesof spinning liquid.

Other factors influencing the design of the chamber can be:

-   the nature of the beverage to be produced, in terms of viscosity (in    particular for beverage produced from beverage components like    starch)-   the nature of the components introduced inside (powder, concentrate,    non-soluble pieces).

FIG. 5 is a vertical cross section of the chamber of FIG. 2 showing thering of liquid 31 when the chamber is spinning. The liquid 31 ismaintained along the lateral wall 13 of the chamber. Due to force ofcentrifugation, liquid is maintained along the lateral wall of largestdiameter, that is to say along the portion 131. The lip 111 at the topavoids overflowing and splashing while keeping a large opened top.

A static mixer 6 is positioned within the ring of liquid and agitatesliquid. Said agitation improves dissolution of beverage components andliquid introduced in the chamber. Said agitation can enable frothing bydisturbing the ring of liquid and creating an interface liquid/air atwhich bubbles and froth can be generated.

In the illustrated embodiment, the static mixer 6 is a spring.

In this particular embodiment of FIG. 5, the arm 61 of the static mixeris designed as a liquid deflector too. Dotted line 30 illustrates theflow of liquid emerging from the liquid supply. The arm 61 of the staticmixer is designed to receive the flow of liquid 30 falling from theopened top and to deflect this flow in direction of the lateral wall 131of the chamber, preferably upwardly in direction of an upward part 132of the lateral wall. This deflector avoids that liquid falls through theopened bottom when liquid starts flowing in the chamber.

This deflector also enables the rinsing of the chamber from the top tothe bottom after a beverage preparation.

FIGS. 6a and 6b are isolated perspective views of the arm 61 of thestatic mixer providing the deflector function. One end 611 of the armsupport the static mixer 6 that is a spring. The other end 612 isfixedly attached to the beverage preparation device—for example by meansof the illustrated hole—so that the arm extends through the opened topof the chamber and positions the static mixer in the chamber near fromthe lateral wall 13. The arm comprises a chute 613 for receiving theflow of liquid and a guiding surface 614 at the bottom of the chute fordirecting the liquid upwardly.

This embodiment enables the combination of the deflector and staticmixer support functions and limits clutter through the top.

Yet in another embodiment, the deflector may be separated from the armof the static mixer.

For example, when non frothing is desired.

This a specific embodiment the invention is not limited too.

FIG. 7 is a top view of a chamber such as illustrated in FIGS. 1 to 5.The dispensing tube attached to the opened bottom comprises a device 122designed for breaking the spinning movement of the beverage duringdispensing. This device is a cross 122 extending along the tube. Thiscross avoids that liquid goes on spinning within the opened bottominducing a longer and dirty dispensing downstream. The cross produces asmooth and laminar flow and even enables filtering big bubbles.

In other variants, the opened bottom can comprise other devices forimproving the properties of the dispensed beverage like limiting thegeneration of bubbles or sieving the size of bubbles of the beveragewith plate comprising holes.

FIG. 8 illustrates the rotating unit of the beverage preparation deviceof FIG. 1. This rotating unit 2 comprises a motor 22 with an elongatedrotating shaft 221 attached to a first gear 24 so that said gear can berotated.

The chamber 1 is positioned in a rotating support 21 attached to asecond gear 23 cooperating with the first gear 24 through a pulley 27.

As illustrated in FIG. 9, the chamber 1 simply rests on the support 21.The chamber 1 and the support 21 presents complementary externalsurfaces so that once the chamber 1 is positioned on the support 21 itis driven by the movement of the support. The chamber can be attached tothe support with an interface shape that avoids slippage between thechamber and the support during rotation. The chamber 1 can be attachedto the support 21 by a mechanical lock too or the chamber 1 can beattached to the support 21 by magnets.

The support 12 is fixedly attached to the second gear 23 so that therotation of the motor 22 induces the rotation of the support 21. Thechamber support 21 is standing on a fixed holder 25 through ballbearings 26.

When the operator wants to remove the chamber from the device, he simplyneeds to remove the chamber from the support 21 without any otherdismantling operation inside the device. It is an important advantagecompared to chambers comprising a whipper actuated by a motor.

Preferably the chamber is the assembly of two parts, these parts beingmanually easily dismountable. Preferably the chamber is the assembly ofan upper part 1A and a bottom part 1B. The two parts can be assembled bymeans of cooperating bumps and holes on their external surfaces.Alternatively the two parts can be clipped together and when separatedremained attached through ha hinge. Accordingly the operator candismount the two parts and wash the internal surfaces.

Preferably the internal surface of the chamber is deprived of any raiseddesign such as blades.

Accordingly liquid and other beverage components do not remain blockedin the chamber. Rinsing at the end of the beverage preparation dragsthem through the opened bottom. During cleaning operation, the smoothinternal surface of the chamber can be rapidly wiped.

Additionally the device does not need a valve at the outlet of thechamber for keeping liquid in the chamber during mixing. Due tocentrifugation and the design of the chamber, liquid is kept inside aslong as the chamber rotates. Accordingly there is no need to dismantlethe chamber from a valve.

FIG. 10 illustrates the method for preparing a beverage with thebeverage preparation device according to the invention.

In a first step a), the spinning of the chamber 1 along its verticalaxis XX′ is actuated.

In a further step b), a liquid 30 and optionally beverage component(s)41 are introduced through the opened top 11 of the chamber while it isspinning. They fall on a deflector 5 that diverts them on the spinninglateral wall 13 of the chamber. Liquid and component(s) can beintroduced simultaneously or subsequently.

As long as the chamber spins the liquid and the beverage component(s)spin with the chamber and remain along the lateral wall 13 asillustrated in c).

In a further step d), spinning is stopped and the beverage flows throughthe opened bottom 12 of the chamber.

The method can comprise a last rinsing step (not illustrated) whereinwater is introduced in the chamber while the chamber spins. Spinning canbe implemented a low speed so that water can flows as a curtain alongthe internal surface of the chamber.

FIG. 10 illustrates the introduction of a liquid and powdered beverageingredient. The invention covers also the method wherein a liquid onlyis introduced in the chamber.

The method enables the preparation of beverage with froth or crema whena static mixer is positioned in the chamber. The speed of rotation canbe adapted depending on the shape of the static mixer and its capacityto agitate the liquid. For example if the static mixer has a shape thatis poorly shearing the interface between liquid and air, then rotationalspeed must be higher to compensate and create the desired shear stresslevel. On the contrary, if the static mixer is designed so that itstrongly disturbs the interface between liquid and air, then anequivalent level of shear stress can be reached at a lower rotationalspeed.

The method enables the preparation of beverage without froth when thecombination of the rotational speed and the static mixer shape generatesa shear stress that is below the frothing level. Accordingly it ispossible to prepare a beverage without froth even if a static mixer ispresent.

The method enables the preparation of beverage without froth too when nostatic mixer is positioned in the chamber.

A coffee was produced using the machine described in FIG. 1 with thechamber described in FIG. 5 and the embodiments described in FIGS. 8 and9.

The chamber presented:

-   a largest diameter D_(Max) of 80 mm,-   a diameter at the top D_(Top) of 40 mm, and-   a diameter at the bottom D_(Bottom) of 8 mm,-   an internal height h of 50 mm.

During the coffee preparation the chamber was rotated at 4000 rpm. Then2 g of soluble coffee and 50 ml of water were introduced. The chamberwas kept on spinning during 10 s and no liquid dropped from the openedoutlet during the rotation. After 10 s, rotation was stopped and coffeeflew through the opened bottom.

FIGS. 11a and 11b are schematic drawings of a vertical cross-section anda horizontal cross-section of a chamber that can be implemented in adevice according to FIG. 1, said chamber comprising blades 14 raisingfrom its internal surface. The chamber comprises eight blades 14 equallypositioned around the internal circumference of the chamber. Theseblades 14 are preferably positions near the portion of the lateral wallpresenting the highest diameter D_(Max), that is to say in the areawhere the liquid forms a ring when the chamber is spinning.

The chamber comprises eight static mixers 6, each formed of a bladeextending radially from the centre of the chamber in direction of thelateral wall and preferably in direction of the blades 14. All thestatic mixers 6 are attached to a common arm 61.

FIGS. 12a and 12b illustrate a variant of the chamber of FIGS. 11a, 11bwherein the chamber 1 comprises blades 14 raising from its internalsurface. The chamber comprises two rings of eight blades 14 equallypositioned around the internal circumference of the chamber. The tworings are separated by a certain space d. The chamber comprises eightstatic mixers 6, each formed of a blade extending radially from thecentre of the chamber in direction of the lateral wall and preferably indirection of the blades 14. All the static mixers 6 are attached to acommon arm 61. The eight static blades are positioned in the space dbetween the two rings 14 of blades of the chamber.

Various other form of blades in the internal chamber and for the staticmixer can be designed.

These embodiments illustrated in FIGS. 11a , 11 b, 12 a and 12 b providea very efficient shearing of the liquid during the rotation of thechamber. Yet their cleaning is more difficult.

FIG. 13 illustrates an alternative to the device of FIG. 1 wherein thechamber 1 is positioned in the beverage preparation device so that theaxis of revolution XX′ of the chamber is inclined off the vertical.

FIG. 14 is a schematic illustration of the chamber 1 and the support 21for the chamber isolated from the device of FIG. 13. The support 21orientates the chamber 1 in the beverage preparation device so that itsaxis of revolution XX′ is disposed at an angle relative to the verticalby an angle β. The chamber is designed so that, in this specificorientation inside the beverage preparation machine, the lower part 133of the lateral wall of the chamber presents an angle α sufficient toenable full evacuation of liquid, and optionally foam, when chamberstops spinning. Due to the inclination of the chamber, this angle variesalong the circumference of the chamber (α₁, α₂) but is always kept ingeneral above 5°.

This orientation of the chamber 1 in the beverage preparation devicepresents the advantage of enabling the direct orientation of the flow ofdiluent 30 falling from the liquid supply outlet away from the openedbottom 12. Accordingly no deflector or articulated arm above the openedbottom is necessary. The same advantage exists for components 41 fallingthrough the opened top 11.

FIG. 15 illustrates a beverage preparation device according to theinvention wherein liquid is introduced manually inside the spinningchamber. The device does not comprise any liquid supply nor any beveragecomponent supply. The operator introduces the liquid to be agitated andusually frothed by means of a liquid container 8. Preferably the liquidcontainer 8 comprises a liquid outlet 81 designed for orientating theliquid in direction of the lateral wall of the chamber. For example,said liquid outlet can present an elbow part that can be easily insertedthrough the opened top of the chamber.

Such a device is particularly adapted for frothing milk. Accordingly,preferably, the device comprises at least one static mixer to froth theliquid. Preferably the device comprises a heater for heating the liquidwithin the chamber 1 as described above.

FIG. 16 illustrates a beverage preparation device according to theinvention comprising two chambers 1, 1′ positioned one above the other.

The upper chamber 1′ is configured for preparing a beverage byreconstitution of a beverage component from a supply 4 with a liquidfrom a liquid supply 3. The reconstituted beverage is dispensed throughthe bottom 12′ of the upper chamber to the lower chamber 1. Thisdispensing operation happens while the lower chamber 1 is spinning. Thelower chamber is able to froth the beverage flowing from the upperchamber 1′. Optionally another beverage, for example stored in a liquidcontainer 8, can be introduced with the reconstituted beverage in thespinning lower chamber 1. A valve 82 can be operated to enableintroduction of the liquid while the chamber is spinning.

While FIG. 16 illustrates a specific embodiment of the beveragepreparation device with upper and lower chambers 1, 1′ and a liquidcontainer 8, the invention is not limited to such an embodiment. Inparticular the liquid container can be replaced by:

-   a second upper spinning chamber, or-   by a beverage component supply and optionally a diluent supply.

The beverage preparation device can also be devoid of any additionalsources of beverage components in the lower chamber 1, said chamberbeing dedicated to frothing the beverage dispensed form the upperchamber 1′ only.

FIG. 17 illustrates a beverage preparation device according to theinvention comprising:

-   two chambers 1, 1′ positioned one above the other and presenting the    axis of revolution XX′, and-   one rotating unit 2 for spinning said chambers 1, 1′ simultaneously.    The chambers 1, 1′ are attached one to the other or form one single    piece of material so that the spinning of one chamber—chamber 1 in    the illustrated embodiment—by one motor 22 makes the other chamber    1′ spins too at the same speed and in the same direction.

Each chamber 1, 1′ is associated with a static mixer 6, 6′ respectively.The arm of each static mixer 6, 6′ is designed as a liquid deflector toobased on the principle illustrated in above FIG. 5. Dotted lines 30, 30′illustrate two flows of liquid emerging from two distinct nozzles 32,32′ and connected to a liquid supply, preferably the same for bothnozzles. For each static mixer 6, 6′, the arm receives the flow ofliquid 30, 30′ and deflects this flow in direction of the lateral wallof the corresponding chamber 1, 1′ respectively, preferably upwardly indirection of an upward part 132 of the lateral wall. According toalternative embodiments both or at least one of the chamber can bedeprived of static mixer and the liquid can be introduced by means of anozzle or tube and eventually a deflector.

The beverage preparation device comprises at least one beveragecomponent supply for dispensing doses of beverage component 42, 42′ ineach chamber 1, 1′. In the illustrated embodiment, the chambers aredesigned so that the diameters at the top and at the bottom of eachchamber enables the feeding of each chamber by simple gravity fall: thediameter of the lower chamber at the lowest point of said chamber issmaller than the diameter of the lower chamber at the highest point ofsaid chamber and the diameter of the upper chamber at the lowest pointof said chamber. Accordingly by positioning the beverage componentdispensing outlets at different distances from the axis XX′, it ispossible to deliver beverage component either in the upper or in thelower chamber. The beverage components 42, 42′ can be the same or ofdifferent natures.

The beverage components 42, 42′ can be introduced at different times ofthe spinning process in their corresponding chamber. Accordingly it ispossible to control the time of dissolution and the time of frothing ofeach component.

Such a device enables the preparation of a beverage by dissolving thesame beverage component in both chambers 1, 1′ simultaneously but underdifferent conditions, in particular by mixing with a static mixer in onechamber and mixing without a static mixer in the other chamber.

This embodiment enables the preparation of a part of the beveragewithout froth and a part of the same beverage with froth. Thisembodiment is particularly useful for preparing a coffee with crema,wherein the more important volume of black coffee is prepared in agentle way in the chamber deprived of static mixer whereas the smallvolume of crema is prepared in the chamber comprising a static mixer.Accordingly the final beverage comprises the aroma of the coffee thathas been gently dissolved and the nice aspect of the crema that has beenenergically frothed. Both results have been obtained by spinning bothchambers simultaneously at the same speed and for the same length oftime. Optionally the soluble coffee introduced in the chamber deprivedof static mixer can be introduced later than the soluble coffeeintroduced in the chamber with a static mixer and its final aroma can beeven improved.

If desired, such a device enables the simplest preparation of a beveragein only one chamber when a liquid and a beverage component are suppliedto one same chamber 1 or 1′, preferably to the lower chamber, andnothing is introduced in the other chamber. Consequently, the device canbe alternatively used for preparing simple beverages or complexbeverages.

Although the invention has been described with reference to the aboveillustrated embodiments, it will be appreciated that the invention asclaimed is not limited in any way by these illustrated embodiments.

Variations and modifications may be made without departing from thescope of the invention as defined in the claims. Furthermore, whereknown equivalents exist to specific features, such equivalents areincorporated as if specifically referred in this specification.

As used in this specification, the words “comprises”, “comprising”, andsimilar words, are not to be interpreted in an exclusive or exhaustivesense. In other words, they are intended to mean “including, but notlimited to”.

LIST OF REFERENCES IN THE DRAWINGS

chamber 1, 1 top 11 lip 111  bottom 12, 12 tube 121  cross 122  lateralwall 13 vertical portion 131  upper part 132  lower part 133  blade 14rotating unit  2 chamber support 21, 21 motor 22, 22 gears 23, 24 holder25 ball bearings 26 pulley 27 liquid supply  3 flow of liquid 30, 30spinning liquid ring 31 nozzle 32, 32 flexible tube 33 articulated arm34 beverage component supply  4 doser 41 beverage component 42, 42liquid deflector  5 static mixer 6, 6 arm 61 ends 611, 612 chute 613 guiding surface 614  cup  7 liquid container  8 outlet 81 valve 82beverage preparation device 10

1. Beverage preparation device, the device comprising: at least onechamber for receiving and containing a liquid; the chamber comprising anopened top, an opened bottom and a lateral side wall; said the chamberpresenting the shape of a solid of revolution, the axis of revolutionextending between the top and the bottom of the chamber; a rotating unitfor spinning the chamber around its axis of revolution; and wherein thechamber presents a shape such that when the chamber is spinning, liquidpresent in the chamber forms a ring of liquid along the lateral sidewall of the chamber above the opened bottom.
 2. Beverage preparationdevice according to claim 1, wherein the chamber presents a shape suchthat, in a vertical cross section of the chamber: the largest diameterof the chamber is between the top and the bottom of the chamber; thediameter decreases from the largest diameter to the diameter at the top;and the diameter decreases from the largest diameter to the diameter atthe bottom.
 3. Beverage preparation device according to claim 1, whereinthe chamber presents a shape and is positioned inside the beveragepreparation device so that the lower part of the lateral side wallpresents a slope of at least 5° with horizontal.
 4. Beverage preparationdevice according to claim 1, wherein the chamber is positioned insidethe beverage preparation device so that the axis of revolution extendingbetween the top and the bottom of the chamber is oriented vertically. 5.Beverage preparation device according to claim 1, wherein the chamber ispositioned inside the beverage preparation device so that the axis ofrevolution extending between the top and the bottom of the chamber isinclined off the vertical.
 6. Beverage preparation device according toclaim 1, wherein the device comprises a liquid deflector designed fordiverting liquid introduced in the chamber through the opened top awayfrom the opened bottom.
 7. Beverage preparation device according toclaim 1, wherein the liquid deflector is designed for throwing liquid indirection of the upper part of the lateral wall of the chamber. 8.Beverage preparation device according to claim 1, wherein the devicecomprises a liquid supply for supplying liquid in the chamber throughthe opened top and the device is configured for orienting liquid offsetfrom the opened bottom of the chamber.
 9. Beverage preparation deviceaccording to claim 1, wherein the device comprises at least one staticmixer, the static mixer being positioned in the internal volume of thechamber and being positioned relative to the chamber so that it iscrossed by liquid when liquid spins with the chamber.
 10. Beveragepreparation device according to claim 1, wherein the rotating unit forspinning the chamber around its axis of revolution comprises: a rotatingmotor cooperating with the chamber by mechanical means, orelectromagnetic induction.
 11. Beverage preparation device according toclaim 1, wherein the chamber is held by a support, the support beingrotatable.
 12. Beverage preparation device according to claim 1, whereinthe chamber comprises a lip extending downwardly from the edge of theopened top.
 13. Beverage preparation device according to claim 1,wherein the device comprises several chambers and several rotating unitfor spinning the chambers, each of them being configured for spinningone dedicated chamber.
 14. Beverage preparation device according toclaim 1, wherein the device comprises several chambers and one rotatingunit for spinning the chambers simultaneously.
 15. Beverage preparationdevice according to claim 1, wherein the device comprises severalchambers, the chambers differing by their internal shapes and/or theirinternal volumes and/or the presence of at least one static mixer.16-19. (canceled)
 20. The beverage preparation device of claim 1,wherein the chamber is shaped symmetrical to the axis of revolutionextending between the top and the bottom of the chamber.